Ginger mustard chicken saute
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole Chicken Breasts * | |
| ¼ | cup | All-Purpose Flour |
| ¼ | teaspoon | Salt |
| ¾ | cup | Chicken Broth |
| 2 | teaspoons | Minced Fresh Ginger |
| 2 | teaspoons | Dijon Mustard |
| ¼ | teaspoon | Fresh Ground Pepper |
| 1 | tablespoon | Unsalted Butter |
| 2 | teaspoons | Grainy Mustard |
| 4 | Minced Scallions | |
| Salt And Pepper To Taste | ||
Directions
SAUCE
* Chicken breasts should be skinned, boned and split.
~--------------------------------------------------------------------- ~-- Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned flour. Heat butter in a medium skillet over medium heat.
Add chicken and saute, turning once, until cooked through, 8-10 minutes. Remove to a serving plate and keep warm. Sauce: Pour broth into skillet and increase heat to boiling and scrape loose browned bits on bottom of pan. Add ginger and cook,stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce over chicken and serve hot. From: Syd's Cookbook.